Editing Prune

{{Short description|Dried plum}}
{{About|the dried fruit|the trimming of fruit tree branches|Fruit tree pruning|pruning of trees and plants in general|Pruning|other uses}}
{{Use dmy dates|date=April 2021}}
[[File:Rosales - Dried Prunus domestica d.jpg|thumb|upright=1.25|Dried plums (prunes)]]
[[File:Ortenauer.JPG|thumb|upright=1.25|Raw, fresh [[prune plum]]s that have not been dried into prunes]]
{{nutritionalvalue
| name = Dried plums (prunes), uncooked
| kJ=1006
| water=31 g
| protein=2.18 g
| fat=0.38 g
| carbs=63.88 g
| fiber=7.1 g
| sugars=38.13 g
| calcium_mg=43
| iron_mg=0.93
| magnesium_mg=41
| phosphorus_mg=69
| potassium_mg=732
| sodium_mg=2
| zinc_mg=0.44
| manganese_mg=0.299
| copper_mg=0.281
| vitC_mg=0.6
| thiamin_mg=0.051
| riboflavin_mg=0.186
| niacin_mg=1.882
| pantothenic_mg=0.422
| vitB6_mg=0.205
| folate_ug=4
| choline_mg=10.1
| vitA_ug=39
| betacarotene_ug=394
| lutein_ug=148
| vitE_mg=0.43
| vitK_ug=59.5
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168162/nutrients Link to USDA Database entry]
}}

A '''prune''' is a '''dried plum''', most commonly from the [[European plum]] (''Prunus domestica'') tree. Not all [[plum]] species or varieties can be dried into prunes.<ref>{{cite book|title=Growing Prunes (Dried Plums) in California: An Overview|url=https://books.google.com/books?id=GxxjwNoAHgcC |year=2007 |publisher=UCANR Publications|isbn=978-1-60107-486-7}}</ref> Use of the term ''prune'' for fresh plums is obsolete except when applied to varieties of plum grown for drying.<ref name="usda">{{cite web|url=https://www.ams.usda.gov/grades-standards/dehydrated-prunes-grades-and-standards|title=Dehydrated Prunes Grades and Standards |publisher=Agricultural Marketing Service, US Department of Agriculture|date=2017|access-date=15 May 2017}}</ref> In this usage, a prune is the firm-fleshed plum fruit of ''P. domestica'' varieties that have a high soluble solids content, and do not [[Fermentation|ferment]] during [[Dried fruit|drying]].<ref name="Buchner2012">{{cite book |author=Richard P. Buchner |url=https://books.google.com/books?id=ZIOk7KIgDVAC&pg=PA75 |title=Prune Production Manual |date=16 May 2012 |publisher=UCANR Publications |isbn=978-1-60107-702-8 |pages=75–}}</ref>

Most prunes are [[Drupe#Terminology|''freestone'']] cultivars (i.e., the [[Pyrena|pit]] is easy to remove), whereas most plums grown for fresh consumption are ''clingstone'' (the pit is more difficult to remove). The [[sorbitol]] content of dietary fiber likely provides the [[laxative]] effect associated with consuming prunes. Prunes are 64% carbohydrates, including [[dietary fiber]], 2% protein, a rich source of [[vitamin K]], and a moderate source of [[B vitamins]] and [[dietary minerals]].

==Production==
More than 1,000 plum cultivars are grown for drying. The main cultivar grown in the United States is the 'Improved French' prune. Other varieties include 'Sutter', 'Tulare Giant', 'Moyer', 'Imperial', 'Italian', and [[greengage]]s. Fresh prunes reach the market earlier than fresh plums and are usually smaller in size. The great majority of commercially grown prune varieties are [[Self-pollination|self-fertile]] and do not need separate pollinator trees.<ref>{{cite book|title=Growing Prunes (Dried Plums) in California: An Overview|url=https://books.google.com/books?id=GxxjwNoAHgcC&pg=PP2|year=2007|publisher=UCANR Publications|isbn=978-1-60107-486-7|pages=2–}}</ref>

===Name change===
In 2001, plum growers in the United States were authorized by the [[Food and Drug Administration]] to call prunes "dried plums".<ref>{{Cite web|url=https://abcnews.go.com/Health/story?id=117656&page=1|title=FDA Approves Prune Name Change|date=2006-01-06|publisher=ABC News|access-date=2016-07-14}}</ref> Due to a perception that prunes relieve [[constipation]] (perceived as [[derogatory]]), some distributors stopped using the word "prune" on packaging labels in favor of "dried plums".<ref>Janick, Jules and Robert E. Paull (2008). ''The Encyclopedia of Fruit and Nuts''. CABI. {{ISBN|0-85199-638-8}}. p. 696.</ref>

==Health effects==
Prunes contain [[dietary fiber]] (about 7% of weight) which may provide [[laxative]] effects.<ref name=critrev/> Their [[sorbitol]] content may also be responsible for this, a conclusion reached in a 2012 review by the [[European Food Safety Authority]].<ref name="efsa2012"/> The report also demonstrated that prunes effectively contribute to the maintenance of normal bowel function in the general population if consumed in quantities of at least {{convert|100|g|oz}} per day.<ref name="efsa2012">{{cite journal |title=Scientific Opinion on the substantiation of health claims related to dried plums of 'prune' cultivars (''Prunus domestica'' L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 |doi=10.2903/j.efsa.2012.2712 |journal=EFSA Journal |volume=10 |issue=6 |page=2712 |author=EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) |year = 2012|doi-access=free }}</ref>

===Nutrition===
Prunes are 31% water, 64% [[carbohydrate]]s, including 7% dietary fiber, 2% [[protein]], and less than 1% [[fat]] (table). In a reference amount of {{cvt|100|g}}, prunes supply 240 [[calorie]]s, and are a rich source of [[vitamin K]] (57% of the [[Daily Value]], DV), [[copper in biology|copper]] (31% DV), and [[potassium in biology|potassium]] (24% DV), with several [[B vitamin]]s (12-14% DV) and other [[dietary minerals]] in moderate content (10–13% DV) (table).

===Phytochemicals===
Prunes and [[prune juice]] contain [[phytochemical]]s, including [[polyphenol|phenolic compounds]] (mainly as [[neochlorogenic acid]]s and [[chlorogenic acid]]s) and [[sorbitol]].<ref name="critrev">{{cite journal | pmid = 11401245 | year = 2001 | last1 = Stacewicz-Sapuntzakis | first1 = M | last2 = Bowen | first2 = PE | last3 = Hussain | first3 = EA | last4 = Damayanti-Wood | first4 = BI | last5 = Farnsworth | first5 = NR | title = Chemical composition and potential health effects of prunes: a functional food? | volume = 41 | issue = 4 | pages = 251–86 | doi = 10.1080/20014091091814 | journal = Critical Reviews in Food Science and Nutrition| s2cid = 31159565 }}</ref>

==Uses==
[[File:Chocolate-coated Dried Plums.jpg|right|thumb|[[Chocolate-covered prune|Prunes in chocolate]] with an [[almond]] in the middle]]
[[File:Tajin aux pruneaux.JPG|right|thumb|[[Moroccan cuisine|Moroccan]]-style [[tagine]] of lamb with prunes and almonds]]

Prunes are used in preparing both [[Sweet dishes|sweet]] and savory [[Culinary dish|dishes]].<ref name=efsa2012/>

Contrary to the name, boiled plums or prunes are not used to make [[sugar plum]]s, which instead may be nuts, seeds, or [[spice]]s coated with hard sugar, also called [[comfit]]s.<ref>{{cite magazine|url=https://www.theatlantic.com/health/archive/2010/12/sugar-plums-theyre-not-what-you-think-they-are/68385/|author=Kawash, Samira|date=22 December 2010|title=Sugar Plums: They're Not What You Think They Are|magazine=The Atlantic|access-date=13 July 2017}}</ref>

==See also==
{{Portal|Food}}
* {{annotated link|List of dried foods}}
* {{annotated link|List of plum dishes}}
* {{annotated link|Pomology}}
* [[Li hing mui]]

==References==
{{Reflist}}

{{commons}}
{{Authority control}}

[[Category:Dried fruit]]
[[Category:Laxatives]]
[[Category:Plums]]